Managing expectations when running a restuarants

Managing expectations when running a restuarants

What is the most important work of the day? Midnight shift where you need to prepare for the next day, all work must be completed in time for the next day.

Is it possible to plan the manpower requirements accurately to cater to the times of day when the restuarant is busy? Yes, by using historical data from your POS machine, where it is possible to schedule staff half an hour before the busy period according to his skills. A better way would be to train your staff to multitask, so they have many skills to cover any position in any time frame, a fixed manpower with fixed skillset for certain stations, and a backup crew who can move around and cover any positions. Therefore if you manage the expectations correct, you would have maximised your money spent on manpower, it is stupid to cut staff during holidays to save money and cause an overload of work, your sales will suffer as a result when customers turn away when they cannot get the relevant service. I always see managers doing the wrong things by putting the least manpower during holidays to save costs, but if you can match demand, you would have achieved the highest ROI.

Is it possible to complete all the work at every shift to handover to the next shift? Yes but you need extra manpower, if not, it is a very unrealistic expectation as breakfast, lunch, and dinner time are extremely busy and you may not complete everything unless you hire extra hands, if not, let the midnight shift handle everything when the time is not busy, or it will not justify your manpower costs.

What is the best time for essential stocktaking and deliveries? In the morning while other non-essential can be anytime. What is essential then? Food products where there is a timeframe for storage. Non-essentials are like napkins where there is no shelf life. Repair and maintenance of machines are best carried out after midnight where there is less crowd and will not affect the sales when your machines are down. Depending on the size of your restuarants and your storage space, sometimes it is not possible to store more than 3 days supplies, therefore you must concentrate on those products that generate the greatest profits and sales where you need to keep the most stocks, otherwise you cannot maximise your space requirements. If you got pilferage problems with food, it is now possible to merge your LCD monitor order screen to your store video so there is no way anybody can try to be funny. 

– Contributed by Oogle.

Author: Gilbert Tan TS

IT expert with more than 20 years experience in Apple, Andriod and Windows PC. Interests include hardware and software, Internet and multimedia. An experienced Real Estate agent, Insurance agent, and a Futures trader.

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